Sort ingredients
jenn
QR Code
Listen
Pdf
Begin by peeling the potatoes and dicing into large pieces for boiling.
Place the diced potatoes into a pot and cover with water. Bring to a boil and boil about 10 minutes or until they are just fork tender (do not over boil or they will be too soft).
Immediately drain the potatoes and run a little cool water over them lightly and let them sit in the strainer.
Peel and chop the hardboiled eggs. Dice the onion and celery.
In a large mixing bowl combine the cooled potatoes (its ok if they are still a little warm you just don't want them hot). Add in the egg, onion, and celery.
Next, add in ½ cup of mayo, mustard, celery salt and pepper. Fold everything together gently as to not mash the potatoes but get everything evenly coated. Potatoes often vary on size and how the starches absorb the mayo, so you may want to add more mayo to get the texture and coating you want. Additionally test and add more celery salt and pepper to your desired level of taste.
Once mixed, cover with plastic wrap and chill for at least 2 hours or overnight. Serve chilled and garnish with chives if desired.